The Dressing is one of the highlights of Thanksgiving Dinner. Folks just love that good favor chicken or turkey broth mixture of bread turn into a delightful cooked and season stuffing prepared just right with that touch of sage.
My Grandmother Sweetie make the world best Cornbread Dressing for us and we just love that rich taste she put in to it...When she pass away. my mother all most got it just right...and when she pass away in 1992 that was the end of that era...
I came up with a dressing almost like my mother and my grandmother and I will like to share with you. It;s kountry and have that taste we loved as growing up in the south. Back then my folk just went in the kitchen and came up with some might good eats with a dash of this and a pitch of that.
So that what I did and came out just fine for the recipe of Thanksgiving Dressing...my mother and my grandmother would be so proud.And plus I remember watching them when it was time to prepared for the dressing....and that made it a plus for me!
Always use good tasting cornbread my mother will always say and my grandmother uses day old bread nice and cold and the broth had to be cold too... this will keep the dressing from being sticky and packy.
4 to 6 chicken leg quarter trim fat but not all. Use about 6 chicken backs to make the broth richer and you can add 6 pieces raw clean chicken livers make sure that green skin off ( leg quarters are rich with broth when cooked).
1 cup celery chopped
2 cups white onion chopped
Salt and Pepper and 4 cup chicken broth and place in a roasting pot.
Cook in an oven at 350 until done and brothy
Take the chicken out and put to a side. Drain the broth and spoon out 1/4 cup of chicken fat.
Gather Bread like
4 cups Cornbread cubes
2 cups dry France bread in cubes ( hold up better than white sandwich bread)
Saute until lightly tender pour over bread add your season at your choice like we love lots of black pepper and a little sage to our taste. you may like saute mushrooms or roasted pecans.